Glucose beverage comprising exogenous flavor source and color

ABSTRACT

The present invention is directed to glucose containing beverages that closely match the sweetness, caloric and satiety sensations of sucrose-containing or high fructose corn syrup-containing beverages currently available to consumers but assist to ameliorate various disease conditions such as fatty liver disease and metabolic disease associated with fructose contained in those beverages

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional Application No. 62/409,748, filed Oct. 18, 2016.

FIELD OF INVENTION

The present invention is directed to beverages that closely match the sweetness, caloric and satiety sensations of sucrose-containing or high fructose corn syrup-containing beverages currently available to consumers but assist to ameliorate various disease conditions such as fatty liver disease and metabolic disease associated with those beverages.

BACKGROUND

As discussed in greater detail below, there is an emergent need to develop sweetened carbonated beverages (“sodas” or “soft drinks”) and other beverages that do not negatively impact public health. In the United States many million cans of soda are consumed yearly and these beverages are sweetened with either sucrose or a form of high fructose corn syrup (HFCS).

Sucrose, which is used for sweetening multiple commercial beverages, is a disaccharide comprising the compositionally isomeric monosaccharides glucose and fructose when in their monomeric forms. Upon ingestion by humans and other mammals, sucrose is hydrolyzed into these component monosaccharides by hydrolases situated in the membrane of the microvilli of the duodenum. The resulting glucose and fructose molecules are rapidly absorbed from the gut into the bloodstream.

Glucose can be utilized in any cell of the body. Fructose, however, can only be metabolized in the liver. As noted above, however, fructose is a major component of most soft drinks consumed in the United States

The consumption of such soft drinks increases the levels of fructose exposed to the liver, which can result in fatty liver and be a major contributing factor for developing metabolic syndrome, obesity, and diabetes.

The two sweetener systems commonly used, HFCS and sucrose, have very similar levels of fructose, compromising approximately 50% of the carbohydrate by weight. Historically, fatty liver syndrome has been considered as a co-morbidity with liver cirrhosis in patients who over consume alcohol. Increasingly, however, cases of non-alcoholic fatty liver syndrome are now seen in patients. That is, fatty liver presentations on liver biopsy are seen that are not based on alcohol use. This presentation has been termed Nonalcoholic Fatty Liver Disease (NAFLD).

NAFLD is strongly associated with both middle age and being overweight or obese. Its increase almost parallels increased cases of pre-diabetes and diabetes. This wave of health issues is related to poor diet, lack of exercise, and increased consumption of sugar-sweetened foods. Sugared beverages contribute to the onset of diseases such as diabetes (metabolic disease) and fatty liver disease.

In response, some cities and municipalities have instituted sugar taxes on soft drinks. It is believed that reducing calories in itself is probably not going to be a long term successful strategy. The human mind has evolved with a highly developed reward center attuned to sweet tastes and calories. Many of the same cities and municipalities that have instituted higher priced, sugar-sweetened drinks have seen a spike in beer sales. From a health perspective the presence of sweet calories is not the issue. It is the metabolic quality of those calories, Calories derived from glucose, for instance, can easily be catabolized and broken down by every tissue in the body. In contrast, calories from fructose are principally metabolized in the human liver. It is estimated that even a 30%-50% reduction in the level of fructose is not sufficient to guard against potential liver damage when consuming large amounts of soft drinks.

Metabolic syndrome is a constellation of risk factors that collectively are associated with increased risk for life-threatening diseases such as heart disease, diabetes, and stroke [1]. These risk factors include abdominal adiposity, high levels of blood triglycerides, low levels of high density lipoproteins (HDL) cholesterol, high blood pressure, and insulin resistance. As noted above, the contribution of dietary fructose to metabolic disorders has come under close scrutiny in recent years.

Epidemiological studies have shown that high fructose intake increases risk for the development of key components of metabolic syndrome [2, 3]. Controlled trials have shown that high fructose consumption acutely elevates blood pressure [4], promotes dyslipidemia [5], and increases visceral adiposity [6] and insulin resistance [7] to a significantly greater extent than comparable high glucose consumption. Further, isocaloric fructose restriction has been shown to ameliorate metabolic dysfunction in individuals with metabolic syndrome and even reduce total body weight [8].

Fructose may be associated with these metabolic problems because it is principally metabolized in the liver [9, 10]. Glucose metabolism, on the other hand, is regulated at several points in the glycolytic pathway, bypassing regulation in the liver [11]. When fructose consumption is high, its metabolism is unchecked and can contribute to the development of non-alcoholic fatty liver disease [11-13]. The inventors herein suggest the replacement of fructose with glucose to curb the prevalence of metabolic syndrome.

Modern soft drinks, or so called sodas are a major source of dietary fructose. Caloric soft drinks are typically sweetened with high fructose corn syrup (HFCS) in the US. The average American consumes 41.4 gallons of caloric soft drinks per year, which equates to 14.5 ounces per day [14]. A typical 12 ounce soda contains 39 grams of HFCS in the form of HFCS 55 (55% fructose), the most commonly used sweetening system. Therefore, Americans consume on average roughly 26 grams of fructose from soft drinks per day [14]. Sucrose metabolism also leads to fructose.

Although fructose is found in other food sources such as fruit, fruit intake does not contribute a similar amount of fructose to the typical diet. For instance, Americans consume roughly 17.7 pounds of apples per capita per year (roughly 44 apples, assuming an average weight of 182 grams) [14]. One medium sized apple contains roughly 10 grams of fructose. To match the 26 grams of fructose from each soft drink, one needs to consume nearly 2.5 pounds of apples. This equates to over 1,100 apples per person per year, which clearly exceeds average consumption in America by almost 25 fold.

Efforts to replace fructose in sweetened beverages have been largely unsuccessful. As noted above, yearly per capita consumption of caloric soft drinks is 41.4 gallons per year, whereas the consumption of non-caloric soft drinks averages roughly 3 gallons per year [14], or only about 7% of the total consumed. While non-caloric sweeteners can match the sweetness intensity of the sugars in a soda, they are easily distinguished because of off-tastes, lingering aftertastes, and the absence of a caloric reward [15] [16].

The vast majority of sweetened beverages sold in the U.S. are sweetened by sugars, indicating an apparent reluctance among U.S. consumers to drink non-sugared beverages. It is concluded that Americans, at least at the present time, prefer to drink sugared beverages.

One possible option for providing a palatable, but fructose-free sugared beverage, would be to incorporate glucose as one component of its exogenous flavoring source in the beverage.

However, glucose is only approximately one third to half as sweet as fructose, making fructose (or sweeteners containing fructose) a preferred sweetener [17]. Moreover, sucrose, which is 50% fructose on a molar basis, is roughly three times sweeter than glucose on a molar basis. On a volume basis, such a sweetness matched glucose-only beverage would contain approximately 150% more calories than a sucrose- or HFCS-sweetened beverage, an undesirable result.

HFCS, which approximates the invert sugar of sucrose (roughly equal parts glucose and fructose), is comparable in sweetness to sucrose on a calorie for calorie basis. To make a glucose sweetened beverage that is free of fructose and is of comparable sweetness to a sucrose sweetened beverage, the glucose concentration must be increased significantly unless other sweetening elements are added.

The inventors have realized that a mixture of glucose and a non-caloric sweetener can better match the taste profile of sucrose, without the need to increase caloric content, while still providing a caloric reward and sense of satiety.

What is needed, and what is heretofore unknown in the prior art, but is disclosed herein, is a palatable sweetened beverage that does not comprise or comprises a non-appreciable amount of sucrose or fructose (<0.002 molar) but which provides a favorable taste profile and satiety reward and little or no off-tastes and lingering aftertastes.

SUMMARY OF INVENTION

In one aspect of the invention the palatable sweetened beverage disclosed comprises a sweetener system that is essentially free of fructose and/or sucrose. Further it provides a favorable taste profile and satiety reward with little or no off-tastes and lingering aftertastes. The fructose-free technology presented here helps ameliorate the risk of metabolic syndrome, obesity and diabetes by protecting the liver from undue metabolic stress.

The disclosed invention provides in embodiments compositions for a palatable sweetened beverage using exogenous flavor components with glucose and a non-fructose producing high potency sweetener that provide improved aftertaste, but will not contribute to diseases associated with fructose consumption. The disclosed compositions may be used together or in any combination.

In one embodiment is disclosed a beverage comprising a sweetener system or composition that is essentially free (<0.002 M) from fructose but possesses less off-taste and lingering aftertaste than synthetically sweetened, low-caloric beverages.

In another embodiment, the composition contains sufficient glucose (e.g., 40 g/serving) to stimulate the brain reward center but holds equal or fewer calories than standard soft drinks. In one embodiment is disclosed a coloring system for the beverage which provides supplemental health benefits.

Disclosed in embodiments is an exogenously flavored beverage composition comprising stevioside and a non-fructose producing sweetener in ratio of about 0.07% stevioside/non-fructose producing sweetener to about 0.001% stevioside/non-fructose producing sweetener which when consumed will not accelerate metabolic or liver disease or provoke other diseases such as cancer associated with synthetic dyes and colorants that are known in the art.

Further disclosed in embodiments are compositions for a reduced calorie, colored carbonated beverage that will not increase fatty liver syndrome due to the presence of fructose.

According one embodiment of the invention is disclosed a beverage comprising an exogenous sweetening system comprising (i) glucose, (ii) optionally a glucose-based sugar polymer, (iii) a non-fructose producing high potency sweetener, (iv) optionally, a non-synthetic colorant, and (v), optionally an exogenous flavorant, wherein the beverage comprises less than 1 gram per serving of HFCS, sucrose, or any form of fructose or fructose-containing saccharide.

According to other non-limiting embodiments, the beverage is a carbonated beverage, a still beverage, a juice, a water beverage, a tea beverage, a beverage obtained from a sachet, a beverage obtained from a syrup mix, or a beverage obtained from a concentrate or syrup.

According to other non-limiting embodiments of the invention, the beverage comprises about 0.6 molar glucose or less, in conjunction with a high potency sweetener selected from the group consisting of stevioside, a rebaudioside or a mogroside or combinations thereof.

According to other non-limiting embodiments of the invention the beverage the molar ratio of glucose to non-fructose producing high potency sweetener in the beverage is within the range of about 600/0.007 to about 100/0.07 glucose/non-fructose producing high potency sweetener

According to other non-limiting embodiments of the invention the beverage the optional glucose-based sugar polymer is selected from the group consisting of maltose, trehalose, the malto-oligosaccharides or the isomalto-oligosaccharides or combinations thereof.

In one embodiment, fructose or a fructose producing sweetener is also added to the beverage but in an amount per dose below that associated with liver damage over repeated consumption (less than about 1 gram/dose)

According to other non-limiting embodiments of the invention the beverage is essentially free of fructose.

According to other non-limiting embodiments of the invention, the beverage comprises the sugar alcohols maltose, trehalose, the malto-oligosaccharides or the isomalto-oligosaccharides or combinations thereof.

According to other non-limiting embodiments of the invention the high potency sweetener is selected from the group consisting of sucralose, acesulfame-K, cyclamate, aspartame, or combinations thereof.

According to other non-limiting embodiments of the invention a non-synthetic exogenous colorant is included such as the blue colorant derived from the Ternatea Processes.

According to other non-limiting embodiments of the invention a non-synthetic exogenous colorant is a purple colorant derived from the Ternatea Process wherein the pH is adjusted to greater than about 5.4 using a citrate buffer, or buffers comprising salts of malic, tartaric, phosphoric and ascorbic acids.

According to other non-limiting embodiments of the invention the non-synthetic exogenous colorant is also a flavoring agent.

According to other non-limiting embodiments of the invention the non-synthetic exogenous colorant is a red flavoring agent obtained from water soluble paprika.

According to other non-limiting embodiments of the invention the non-synthetic exogenous colorant is a green flavoring agent obtained from spinach, Swiss chard, collard greens, mustard greens, turnip greens, escarole or combinations thereof.

According to other non-limiting embodiments of the invention the non-synthetic exogenous colorant is the orange flavoring agent obtained from yams.

According to other non-limiting embodiments of the invention the optional exogenous flavorant is a water soluble capsicum or a capsaicinoid.

According to other non-limiting embodiments of the invention the optional exogenous flavorant comes from cold water extracted chili varieties.

According to other non-limiting embodiments of the invention the optional exogenous flavorant additionally comprises the cactus flavors of blue agave.

According to other non-limiting embodiments of the invention the optional exogenous flavorant is obtained from lime, lemon, orange, tangerine, raspberry, apple, pear, peach, blackberry, or strawberry fruits or combinations thereof.

According to other non-limiting embodiments of the invention the optional flavorant is oleocanthal or oleacin obtained from olives.

According to another embodiment of the invention is a carbonated beverage comprising about 0.6 molar glucose and about 0.75 mill molar stevioside, wherein the beverage comprises less than 1 gram per serving of HFCS, sucrose, or any form of fructose or fructose-containing saccharide, further comprising a colorant obtained from C. ternatea, wherein the carbonated beverage is adjusted to a pH of about 2.7 to 4.3.

According to another embodiment of the invention is a still (non-carbonated) beverage comprising about 0.6 molar glucose and about 0.25 mill molar stevioside, wherein the beverage comprises less than 1 gram per serving of HFCS, sucrose, or any form of fructose or fructose-containing saccharide, further comprising a colorant obtained from C. ternatea, wherein the carbonated beverage is adjusted to a pH of about 2.7 to 4.3.

The present invention will now be more fully described with reference to the accompanying examples. It should be understood, however, that the following description is illustrative only and should not be taken in any way as a restriction on the generality of the invention specified above.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

As used herein an “exogenous flavor source” is a flavoring agent detectable by human taste buds obtained from a source outside of that from which glucose and/or a high potency sweetener is obtained.

As used herein a “non-fructose producing high potency sweetener” is a non-nutritive or low calorie agent which provides a greatly enhanced sweet sensation to an animal compared to the sweet sensation of an equal concentration of sucrose, but does not produce fructose upon it metabolism. The sweetener is considered to be non-nutritive because of amount used to obtain its sweetening effect is small compared to the calorie load provided otherwise by the beverage.

Examples of such non-fructose producing high potency sweeteners obtained from plant sources are stevioside, the rabaudiosides and the mogrosides. Other examples of such sweeteners are aspartame, neotame, sucralose, acesulfame-K, saccharin, advantame and sucralose. Other non-fructose producing high potency sweeteners are protein based. Examples of such protein based sweeteners include miraculin, monellin, brazzein, and thaumatin.

Each of these non-fructose producing high potency sweeteners, and all combinations thereof, are considered useful for the invention.

As used herein, the term “steviol glycosides” refers to the family of chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana. Such compounds have been identified specifically, for example, as stevioside, rebaudiosides A-E, and dulcoside A, all of which are identified as glycosides of steviol.

As used herein the term “stevioside” is a steviol glycoside sweetener identified by the chemical name: 13-[(2-O-beta-D-Glucopyranosyl-alpha-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid beta-D-glucopyranosyl ester. Stevioside is contained, for example, in the commercial products Stevia and Truvia® along with other sweeteners and flavors. The sweetening power of stevioside is estimated to be roughly 250-300 times that of sucrose.

As used herein, the term “rebaudioside” refers to any and all of the family of steviol glycosides isolated from the plant Stevia Rebaudiana used as sweeteners, identified, for instance, by the chemical names rebaudoside A, rebaudoside B, rebaudoside C, rebaudoside D, rebaudoside E and rebaudoside M.

As used herein the term “mogroside” refers to compounds from the family of curcurbitane glycosides, used as sweeteners, found in plants such as the gourd vine Siraitia grosvenori. For example, pure mogroside-5 is considered to be as much as 400 times as sweet as sucrose.

Additionally, other non-fructose producing high potency sweeteners include the plant protein sweeteners such as miraculin, monellin, brazzein, and thaumatin. According to the invention, such sweeteners will be useful for the invention at ranges from 20 nanomolar to 500 nanomolar.

As used herein, “a carbonated beverage” is a beverage which contains carbon dioxide and or carbonic acid, produced, for example, by bubbling carbon dioxide gas through an aqueous beverage solution.

As used herein, a “still beverage” is a non-carbonated beverage, typically an aqueous beverage. In either case, the carbonated or still beverages may comprise alcohol (ethanol).

As used herein, “tea” is an aromatic beverage commonly prepared by pouring hot or boiling water over the leaves of the Camellia sinensis and then steeping of which there are many types. “A tea,” more generally, is any infusion of leaves, fruit or herbs parts made by extracting such with water.

As used herein, “a sachet” is a porous bag filled with flavoring components such as sweeteners, herbs or aromatic ingredients that may be extracted to create a flavored and/or sweetened beverage.

As used herein the term “essentially free of fructose” means as including unavoidable levels of fructose as an impurity, but no more than that level.

As used herein, the term “about” is taken to include an approximate value within normal operating ranges, that is, unless otherwise indicated, a range of ±10% around a stated value. For instance, “about 0.6 molar” would generally mean “in the range of 0.54 molar to 0.66 molar.”

As used herein, the term “glucose” (dextrose) refers to the aldohexose D-glucose, the form occurring widely in nature, in either its more stable glucopyranose forms or its acyclic form obtained in mixture, for instance, by hydrolyzing sucrose to obtain glucose and fructose.

As used herein, the term “fructose” (fruit sugar) refers to a-D-fructopyranose and its structural isomer α-D-fructofuranose, as well as its acyclic forms, obtained in mixture, for instance, by hydrolyzing sucrose to obtain glucose and fructose. “High fructose corn syrup” (HFCS) is a sweetener which may be made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose. For example, HFCS 55 (containing 55% fructose) is predominantly used for sodas in the United States.

As used herein, the term “oligosaccharide” refers to a carbohydrate comprising two to ten monosaccharide residues with a defined structure. As used herein, the term “malto-oligosaccharide” or “MOS” refers to glucose oligomers with α-D-(1,4)-linkages and mixtures thereof. As used herein, the term “isomalto-oligosaccharide” or “IMO” refers to glucose oligomers with α-D-(1,6)-linkages and mixtures thereof.

As used herein, the term “glucose-based sugar polymer” refers, by example, to oligomeric glucose containing molecules such as maltose and trehalose and the like, and more complex molecules such as the malto-oligosaccharides and the isomalto-oligosaccharides, that is molecules comprising predominantly subunits of glucose linked via different configurations.

Stevioside concentrations ranging from 0.1 millimolar to 1.0 millimolar, used in combination with glucose concentrations ranging from 0.06 molar to 0.7 molar, are of utility for the invention. Such concentration ranges for stevioside and glucose span the compositions envisioned for full calorie sodas and reduced calorie sodas of the invention.

Rebaudioside concentrations, including rebaudoside A, rebaudoside B, rebaudoside C, rebaudoside D, rebaudoside E and rebaudoside M. ranging from 0.1 millimolar to 1.0 millimolar (and a Monk fruit glycoside, such as mogroside), used in combination with glucose concentrations ranging from 0.1 molar to 0.7 molar, are of utility for the invention. Such concentration ranges for rebaudiosides and glucose span the compositions envisioned for full calorie sodas and reduced calorie sodas of the invention.

Within the scope of the invention are suitable colorants and flavorants, preferably obtained from edible plant or vegetable sources. In many cases, the colorants also function as flavorants. Examples of suitable colorants and flavorants are those obtained from dried blossoms of C. ternatea (Stock Colorant Solution), the red flavorant which comes from water soluble paprika (which is a rich source of the carotenoid lycopene, associated with multiple health benefits, and is low in fructose). Other flavorants/colorants come from spinach, Swiss chard, collard greens, mustard greens, turnip greens and escarole (vegetables which provide green and red colors and are all low in fructose and also provide the carotenoid lutein associated with brain and cognitive health and improved vision). Still other examples of flavorants/colorants suitable for the invention, singly or in combination, are those obtained from lime, lemon, orange, tangerine, raspberry, apple, pear, peach, blackberry, and strawberry fruits. The colorant caramel (containing 4-methylimidazole), which has been associated with cancer in humans, is an excluded embodiment of the invention.

Other examples of flavorants/colorants suitable for the invention are the orange colorant obtained from yams (which are low in fructose and high in the carotenoid α-carotene, a physiologically regulated source of vitamin A), the hot/spicy flavor which comes from a water-soluble capsicum (for instance, that sold by Kalsec Inc., 3713 West Main, P.O. Box 511, Kalamazoo, Mich. 49005-0511, under the trade designation oleoresin capsicum, water soluble) or other capsaicinoids that are naturally water soluble; flavorants that come from cold-water extracted chili varieties such as NuMex Big Jims, NuMex Joe E Parker, NuMex Heritage 6-4, sandias, poblanos and jalapenos). Other desirable flavorants include extractants from olives including the antioxidants and anti-inflammatories oleocanthal and oleacin. Additional flavorants are cactus flavors obtained from the blue agave, for example, Repasado and Anejo flavors (such cactus flavors resonate with the chili and pepper flavors regionally).

Example 1 Stevioside and Glucose Sweetened Still Beverage

Glucose, sucrose and stevia were ACS reagent-grade compounds. These sweeteners were dissolved in water (Millipore) and maintained at 20 degrees Celsius. All solutions were prepared at least 24 hours prior to use to allow for complete mutarotation of tautomers.

A test solution was prepared containing 0.6 M glucose and 0.24 mM stevioside in water. A reference solution containing 0.32 M sucrose in water was also prepared. The concentration of sucrose reflects the concentration of sugar in popular sodas. The concentration of glucose was chosen to match the concentration of sucrose in grams per liter.

Based on pilot testing, the addition of 0.24 mM stevioside to the glucose mixture made the mixture equally sweet compared to the sucrose solution.

Example 2 Stevioside and Glucose Sweetened Carbonated Beverage

A test solution was prepared as in Example 1 but containing 0.6 M glucose and 0.75 mM stevioside. Solutions were carbonated with a commercial carbonation device (SodaStream™) which was used according to the product instructions. Carbonation was found to exacerbate the difference in sweetness between the solutions, so the concentration of stevioside was increased to 0.75 millimolar. The reference solution contained 0.32 M sucrose.

Examples 3 and 4 Sweetness Discrimination Studies

A first study was made to determine if a palatable, fructose free non-carbonated mixture comprising glucose and the high potency sweetener stevioside (of Example 1) could be discriminated by taste from an equicaloric solution of non-carbonated sucrose.

A second study was also made to determine if a fructose free carbonated beverage (soda) (of Example 2) could be found comparable to a sucrose sweetened soda in overall taste and palatability. It was sought to determine whether a carbonated glucose and stevioside sweetened beverage could be generated that was comparable in palatability to a sucrose sweetened beverages.

For the first study, 12 subjects of both sexes were recruited. For the second study, 10 subjects were recruited in a similar fashion. Subjects were paid to participate and provided informed consent. Subjects were asked to refrain from eating, drinking, and smoking for one hour prior to each session. Prior to enrollment in the experiment, subjects were asked to rate the intensity of five concentrations of NaCl increasing in half logarithmic steps.

Subjects whose ratings did not increase monotonically with NaCl concentration were excused, on the assumption that they had abnormal taste or were unable to follow instructions.

For the first study, the reference solution contained 0.32 M sucrose. The test solution of Example 1 contained 0.6 M glucose and 0.24 mM stevioside. As noted above, the concentration of sucrose in the reference solution reflects the concentration of sugar in popular sodas. The concentration of glucose was chosen to match the grams of sucrose used per liter.

Based on pilot testing, the addition of 0.24 mM stevioside to the glucose mixture made the mixture equally sweet compared to the sucrose reference solution.

For the second study, samples were carbonated using a commercial carbonation product. Carbonation exacerbated the difference in sweetness between the solutions, so the concentration of stevioside was increased to 0.75 millimolar. The reference solution contained 0.32 M sucrose. The test solution (Example 2) contained 0.608 M glucose and 0.75 mM stevioside.

A “Duo-Trio Taste Discrimination Protocol” was practiced. Subjects participated in two test sessions per day with 6 sessions per week for a total of 12 sessions. Each session comprised 5 discrimination trials. In total, each subject performed 60 trials. Subjects rinsed the whole mouth thoroughly with water prior to testing. 10 mL samples were presented in I ounce (30 ml) medicine cups.

For each trial subjects were presented with a referent sample, followed by two coded samples. One of the two coded samples matched the referent. Subjects were asked to indicate which coded sample matched the referent. Solutions were tasted from left to right, with water rinsing between each cup. Subjects rinsed three times between stimuli. Answers were scored as correct or incorrect.

The proportion of correct answers for each participant was analyzed using binomial distribution tables and chi square tests (both methods gave similar results. binomial tables indicated 37 correct answers minimum, chi square gave 38 correct answers minimum.).

A minimum of 37 correct answers out of 60 repetitions was required to indicate that a difference existed between the solutions at an α=0.05 level. A minimum of 40 correct answers was required to indicate a difference at an α=0.1 level.

In the study of non-carbonated beverages, seven of twelve participants gave at least 37 correct answers and were thus able to discriminate between 0.32 M sucrose and 0.608 M glucose+0.235 mM stevioside. Of the 720 total trials, there were 457 correct answers (63% correct). Results are shown in Table 1.

TABLE 1 Results of duo-trio test comparison of 0.32M sucrose and 0.608M glucose and 0.232 mM stevioside Subject ID 1 2 3 4 5 6 7 8 9 10 11 12 Total Correct 27 34 56 45 40 35 29 41 42 41 37 30 457 Incorrect 33 26  4 15 20 25 31 19 18 19 23 30 263 % Incorrect 45% 57% 93% 75% 67% 58% 48% 68% 70% 68% 62% 60% 63%

Twelve participants were each tested in 60 replicates. 7 of 12 participants were able to discriminate between sucrose and glucose+stevioside.

In the study of carbonated beverages, seven of ten participants (70%) gave at least 37 correct answers and were thus able to discriminate between carbonated 0.32 M sucrose and 0.608 M glucose+0.75 mM stevioside. Of the 600 total trials, there were 400 correct answers (67% correct). Results are shown in Table 2.

TABLE 2 Results of duo-trio test comparison of carbonated 0.32M sucrose and 0.608M glucose + 0.75 mM stevioside. 12 participants were each tested in 60 replicates. 7 of 10 participants were able to discriminate between sucrose and glucose + stevioside. Subject ID 1 2 3 4 5 6 7 8 9 10 Total Correct 36 48 37 42 30 45 44 38 33 47 400 Incorrect 24 12 23 18 30 15 16 22 27 13 200 % Incorrect 60% 80% 62% 70% 50% 75% 73% 63% 55% 78% 67%

To help eliminate excess fructose intake from the diet, we demonstrate here that sucrose, a disaccharide of glucose and fructose, is indistinguishable from an equicaloric glucose solution mixed with the natural non-caloric sweetener stevioside for approximately half of subjects. This observation demonstrates that despite being considerably less sweet, glucose can serve as a fructose-free, equicaloric sweetener system.

In the first study, five of twelve participants gave fewer than 37 out of 60 correct answers (>65% correct) when trying to distinguish a glucose+stevia sweetened beverage from a sucrose sweetened beverage matched for sweet intensity. Of the seven participants who gave 37 or more correct answers, four gave no more than 41 correct answers (68% correct). The remaining three participants gave 42 or more correct answers. Thus, overall nine of the 12 subjects had great difficulty discriminating between these two sweetener systems. On average, subjects could discriminate noncarbonated sucrose from a mixture of glucose and stevia in 457 of 720 trials (63%).

When the solutions were carbonated to better reflect the major sensory qualities of soda, seven of ten participants gave fewer than 37 out of 50 correct answers. Hence, these seven subjects were not able to discriminate between the two sweetener systems. Of the five remaining participants who gave 37 or more correct answers, two gave fewer than 40 correct answers. Thus, again nine of the 12 subjects had great difficulty discriminating between the glucose+stevia and the sucrose sweetener systems in a model soda.

In total, participants could discriminate carbonated sucrose from carbonated glucose+stevia in 400 of 600 trials (67%).

These results provide proof-of-principle that it is feasible to produce a fructose free soda, which is similar to sodas made with sucrose or HFCS. It is important to note here that the two-alternative forced-choice techniques employed enable subjects to detect and discriminate with high sensitivity. Therefore, for these nine subjects the two types of beverages were indistinguishable or extremely similar. The glucose plus stevia sweetened beverage has the same total sugar content as the sucrose sweetened beverage and, therefore, the same amount of calories. Substituting glucose sweetened beverages for those sweetened with sucrose or HFCS would not reduce caloric intake, but would reduce fructose intake by an average of 26 grams per day and 9.5 kilograms per year [14]. This reduction relieves a major stress on the liver and could delay or prevent the onset of the metabolic syndrome risk factors associated with excessive fructose intake [8].

These risk factors, including elevated blood pressure, dyslipidemia, visceral adiposity, and insulin resistance are promoted by high fructose intake but not high glucose intake [4-8]. A recent clinical study [8] found that iso-caloric substitution of starch for sugar in obese children with metabolic syndrome reduced their diastolic blood pressure, plasma triglycerides and HDL cholesterol, hyperinsulinemia and glucose intolerance, and body weight. All of this was accomplished simply by reducing their daily fructose intake.

Water is an ideal replacement for both HFCS and sucrose sweetened sodas because it contains neither fructose nor calories. Yet, asking Americans to decrease ingestion of sugar sweetened beverages voluntarily is unlikely to succeed at a national level. Bottled water and diet soda is widely available yet caloried soda consumption widely persists.

Diet sodas were developed to satisfy the need for sweet but reduce energy density. Though non-nutritive sweeteners can match the sweetness intensity of sugars, diet soda is not as popular as caloric soda [14]. Theories as to why diet sodas are not as preferred as much as sugar sodas include: a) the fear that artificial sweetener systems are less healthy than sugar and may cause diseases, b) the dislike of high potency sweetener system taste profiles [16], c) fear of eating foods that are deemed unnatural, and d) the lack of caloric reward or reinforcement to drive future consumption [19].

Some evidence suggests that non-caloric sodas do little to reduce appetite and may in fact promote it [20, 21]. Conversely, other evidence shows that diet soda is more effective than water in promoting weight loss. Presently, diet sodas comprise only 10-30% of the soda market. Presently, diet sodas comprise only 10-30% of the soda market. Because diet sodas have failed to replace HFCS sweetened sodas in the United States, they have done little to curb rates of obesity or metabolic syndrome. Although an equicaloric, glucose sweetened beverage will not reduce energy intake, it will have much greater appeal than diet sodas and can feasibly replace a larger proportion of fructose in the American diet by removing HFCS and sucrose sweetened beverages. Moreover, an equicaloric glucose sweetened beverage will reduce plasma dyslipidemias, HDL cholesterol, insulin insensitivity, and promote weight loss.

Example 5 Preparation of Stock Colorant Solution (Ternatea Process)

25 g of dried butterfly pea (Clitoria ternatea) flowers was added to 500 ml of reverse osmosis (Millipore) filtered water. After boiling for 20 minutes, an additional 500 ml was added and boiling proceeded for another 10 minutes. The extract was filtered through several layers of cheese cloth into a sterilized bottle and allowed to cool. This concentrated extract is Stock Colorant Solution in water. The Stock Colorant Solution may be used immediately or stored at 2-8 degrees Celsius until use.

Stock Colorant Solution has a very dark indigo color. When diluted 10:1 with water the stock solution gives a dark indigo solution with pH of 5.36. The diluted solution provided a purple pink color when the pH of the solution was lowered to 2.46 with the addition of L-ascorbic acid.

The 10:1 diluted Stock Colorant Solution was buffered to 3 different pH values using a citric acid and sodium citrate buffer system. The colors at different pHs was as follows: pH 2.72, purple pink; pH 3.2, blue; pH 4.25, darker blue.

Examples of other suitable systems for pH adjustment of compositions of the invention are malic, tartaric, phosphoric and ascorbic acids and their salts and other organic and inorganic acids and their salts known to the artisan.

Example 4 Preparation of Soda Syrup of Different pHs

The composition for 1 liter of the pH 3.1 Soda Syrup was as follows: 3.04 M Glucose, 0.0005 M Sucralose, 12 g Citric acid, 5 g Na Gluconate, 40 drops Vivid Wild Raspberry, 20 drops Vivid Tangerine and 10 drops Vivid Lemon Juice.

The composition for 1 liter of the pH 5.4 Soda Syrup was as follows: 3.04 M Glucose, 0.0005 M Sucralose, 5 g Na Gluconate, 40 drops Vivid Wild Raspberry, 20 drops Vivid Tangerine and 10 drops Vivid Lemon Juice.

Example 5 Preparation of Pink/Purple Soda

Pink/Purple Soda was prepared by combining 200 ml of pH 3.1 Soda Syrup with 1 tablespoon (15 grams) of Stock Colorant Solution in water. The mixture was diluted to 1000 mL using reverse osmosis filtered water. This solution was carbonated using a Soda Stream carbonator and then stored in capped 12 oz. sterilized bottles.

Example 6 Preparation of Blue Soda

Pink/Purple Soda was prepared by combining 200 ml of pH 3.1 Soda Syrup with 1 tablespoon (15 grams) of Stock Colorant Solution in water. The mixture was diluted to 1000 mL using reverse osmosis filtered water. This solution was carbonated using a Soda Stream carbonator and then stored in capped 12 oz. sterilized bottles.

In one embodiment of the invention, a full-caloried beverage comprises about 0.61 M Glucose and 0.75 mM stevioside for a 12 ounce (355 ml) serving. This beverage is equally caloric to a soda containing 39 g of HFCS. According to the invention, stevioside sweetener may be replaced with rebaudioside D (the least bitter natural sweetener in Stevia) and/or other related sweeteners such as the mogrosides from Luo Han Guo (Monk Fruit), or others as described previously herein as high potency sweeteners.

Alternatively, the high potency sweetener added to this glucose beverage could be of the synthetic variety such as sucralose, acesulfame-K, cyclamate, aspartame or any combination thereof.

As envisioned within the scope of the invention, lower calorie versions of this beverage can be created by lowering the level of glucose in the beverage with concomitant increases in high potency sweetener. Such beverages would comprise less than about 0.6 M glucose. According to the invention, for a satisfactory result, glucose should not be lowered to less than a bout 10% of its caloric value, not less than a concentration of about 60 millimolar.

Further as envisioned within the scope of the invention, beverages containing glucose can be substituted up to 10% with maltose and small chain malto-oligosaccharides (MOS). MOS are comprised entirely of glucose polymers, and contain no fructose, but have a different flavor/taste profile from glucose that people find reinforcing.

This invention has been described with reference to its preferred embodiments. Variations and modifications of the invention will be obvious to those skilled in the art from the foregoing detailed description of the invention. It is intended that all of these variations and modifications be included within the scope of the appended claims.

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What is claimed is:
 1. A beverage comprising an exogenous sweetening system comprising (i) glucose, (ii) optionally a glucose-based sugar polymer, (iii) a non-fructose producing high potency sweetener, (iv) optionally, a non-synthetic colorant, and (v), optionally a flavorant, wherein the beverage comprises less than 1 gram per serving of HFCS, sucrose, or any form of fructose or fructose-containing saccharide.
 2. The beverage of claim 1 that is a carbonated beverage, a still beverage, a juice, a water beverage, a tea beverage, a beverage obtained from a sachet, a beverage obtained from a syrup mix, or a beverage obtained from a concentrate or syrup.
 3. The beverage of claim 2, comprising about 0.6 molar glucose or less, wherein the non-fructose producing high potency sweetener is selected from the group consisting of stevioside, a rebaudioside, a mogroside, sucralose, acesulfame-K, cyclamate, aspartame or combinations thereof.
 4. The beverage of claim 3 wherein the molar ratio of glucose to non-fructose producing high potency sweetener is within the range of about 200/1 to about 3000/1.
 5. The beverage of claim 4, wherein the glucose-based sugar polymer is selected from the group consisting of maltose, trehalose, the malto-oligosaccharides or the isomalto-oligosaccharides or combinations thereof.
 6. The beverage of claim 4 which is essentially free of fructose.
 7. The beverage of claim 3, wherein the non-fructose producing high potency sweetener is selected from the group consisting of stevioside, a rebaudioside, a mogroside or combinations thereof.
 8. The beverage of claim 3 wherein the non-synthetic colorant is a blue colorant derived from the Ternatea Processes.
 9. The beverage of claim 8 wherein the non-synthetic colorant is a purple colorant derived from the Ternatea Process wherein the pH is adjusted to greater than about 5.4 using a citrate buffer or buffers comprising salts of malic, tartaric, phosphoric and ascorbic acids or combinations thereof.
 10. The beverage of claim 3 wherein the non-synthetic colorant is also a flavoring agent.
 11. The beverage of claim 11 wherein the non-synthetic colorant is a red flavoring agent obtained from water soluble paprika.
 12. The beverage of claim 11 wherein the non-synthetic colorant is a green flavoring agent obtained from spinach, Swiss chard, collard greens, mustard greens, turnip greens, escarole or combinations thereof.
 13. The beverage of claim 11 wherein the non-synthetic colorant is the orange flavoring agent obtained from yams.
 14. The beverage of claim 3 wherein the optional flavorant is a water soluble capsicum or a capsaicinoid.
 15. The beverage of claim 15 wherein the optional flavorant comes from cold water extracted chili varieties.
 16. The beverage of claim 16 wherein the optional flavorant additionally comprises the cactus flavors of blue agave.
 17. The beverage of claim 3 wherein the optional flavorant is obtained from lime, lemon, orange, tangerine, raspberry, apple, pear, peach, blackberry, or strawberry fruits or combinations thereof.
 18. The beverage of claim 3 wherein the optional flavorant is oleocanthal or oleacin obtained from olives.
 19. A carbonated beverage comprising about 0.6 molar glucose and about 0.75 mill molar stevioside wherein the beverage comprises less than 1 gram per serving of HFCS, sucrose, or any form of fructose or fructose-containing saccharide.
 20. The carbonated beverage of claim 19 further comprising a colorant obtained from C. ternatea, the carbonated beverage adjusted to a pH of about 2.7 to 4.3.
 21. A still beverage comprising about 0.6 molar glucose and about 0.24 mill molar stevioside wherein the beverage comprises less than 1 gram per serving of HFCS, sucrose, or any form of fructose or fructose-containing saccharide.
 22. The still beverage of claim 22 further comprising a colorant obtained from C. ternatea, the carbonated beverage adjusted to a pH of about 2.7 to 4.3. 